How should food handlers wash their hands?

:Hands should be washed as follows

wet hand by waterand use soap to rub thoroughly,wrists,forearms,between fingers,then rinse in clean water anb dry on paper towe.l

Normally I would say,4 steps:

1. rinse hands luke warm water

2. Use soap

3. Rinse with hot running water

4. dry with single use towel

Basically the employee must thoroughly wash their hands, including under the fingernails and between fingers and any portion of exposed arms that could come in contact with food, with some type of soap or cleanser (anti microbial soap not a requirement) by vigorously rubbing together the surfaces of their lathered hands and arms for at least10 to15 seconds (preferably20) followed by thorough rinsing with clean running water and then by a good drying with a single use paper or cloth towel, or heated-air hand drying device (not an apron!) . A nail brush may not be a requirement but is a good extra to keep and use at the handwash sink.

Hand washing is one of the primary methods used to help prevent foodborne illness. Proper hand washing will reduce your risk of transmitting disease-causing microorganisms such as bacteria, viruses, and other agents to people who eat the food you handle. If you need to use hand sanitizer, always wash your hands first! Dirt, foods, or anything else on your hands makes the alcohol less effective. Do not use hand sanitizer in place of hand washing!

Hands should be washed for at least10-15 seconds as follows:

1. Wet hands under warm running water

2. Use enough soap to form a good lather

3. Rub all parts of hands with soap and water

4. Lather for at least10-15 seconds, vigorously and thoroughly rubbing all hand surfaces including the fingertips and thumbs

5. Rinse hands thoroughly with running water

6. Dry hands thoroughly